A couple of days ago I made this very tasty stir-fried baby bok choy. I make some slight variation on this same stir-fry at least once a week, ’cause I gotta get my greens! Greens are delicious and healthy-as-hell, so I make a point of eating at least a small amount of some kind of hearty green — bok choy, kale, spinach, gai-lan, broccoli — every day.
Making this is pretty simple:
First clean the baby bok (I started with about 2/3 pound) by trimming off the bases (dirt can collect at the base of the stalks. The stem bases are totally edible, just wash them very well and trim any tough areas. Rinse and dry all the baby bok very well; you can even dry them in a salad spinner and then place them out on a kitchen towel to air out a little. The point is, you want as little moisture getting in the hot wok as possible.
Now mince up two or three garlic cloves. And then mince some fresh ginger — you’ll need about one big rounded tablespoon.
Heat a wok over the highest flame you can muster. When it actually starts smoking you’re ready to rock…er, wok. Swirl in the bottom of the wok two or three tablespoons of vegetable oil (or peanut oil). Throw in the garlic and ginger and stir around for about two seconds. Add the baby bok choy and stir it in the oil, moving rapidly. Add in a 1/4 cup of xao sing (Chinese cooking wine, sub sherry if you must). When most of the liquid has evaporated add about two tablespoons of hoisin sauce. Throw in some cracked black pepper, a pinch of ground white pepper, and salt to your taste (for me, probably a teaspoon of kosher salt. Mix it all up and test for doneness and seasoning. The stems should still have a little crunch and the greens should be wilted but not totally soft. Total cooking time is probably three to four minutes, depending on the BTU output of your home stovetop.
This meal also included a pretty stupendous grilled salmon. Add a little rice and a small salad and you’ve got a nicely rounded, healthy dinner for anyone.